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You are here: Home / Sweet / Cakes and Cupcakes / Banana Layer Cake with Caramel Frosting

Banana Layer Cake with Caramel Frosting

January 12, 2021 by Lucy Parissi 27 Comments

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Banana Layer Cake with Caramel Frosting is easy to make, fluffy, soft and delicious! Three layers of moist banana cake sandwiched together with luscious caramel mascarpone frosting.

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Banana Layer Cake with caramel cream cheese frosting drizzled with caramel on a marble cake plate

Posted January 2015 – Updated January 2021

BEST EVER BANANA CAKE

I know that countless batches of banana bread have been baked in 2020 – possibly more than ever before! You can find no fewer than four banana bread recipes on this blog alone… I guess I really leaned into it.

But let’s put a pin in banana bread for a minute and talk… BANANA CAKE!  Is there a difference between banana bread and banana cake you ask? Banana bread has a firm and slightly dense texture and is not overly sweet. Perfect with a cup of coffee but not dessert.

A banana cake is basically a soft fluffy whisked sponge cake that also contains mashed bananas. The bananas add tons of wonderful banana flavor and make the cake moist and delicious.

I sandwiched my banana cake layers with mascarpone cream cheese frosting flavored with caramel and my banana-loving husband declared “this cake tastes like banana cream pie!”. 

Slice of banana cake on a plate

USEFUL TOOLS

  • I always rely on a digital scale to measure my ingredients. 
  • A mini chopper is useful for liquidising the bananas but you can also mash them with a fork.
  • You can use a hand mixer, a stand mixer or a food processor to make this banana cake recipe just make sure all ingredients are room temperature.
  • You will need three 8 inch cake pans for this recipe or you can use four 6 inch cake pans for a truly towering banana cake.
  • You can bake it as a banana sheet cake (traybake) using a 9×13 inch rectangular cake tin and then slice into squares.
  • I prefer to use a cake release spray for most of my baking – easier than greasing and dusting cake tins with flour.

HOW TO MAKE BANANA CAKE 

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

STEP 1 Preheat the oven to 180C (350F). Mist three 20cm (8 in) cake pans with cake release or grease with softened butter and dust with flour shaking out any excess. Line the bottom of the tins with parchment paper.

STEP 2 Put the flour and sugar in a large bowl. Add the baking powder, bicarbonate of soda and salt and mix together using a balloon whisk.

STEP 3 Add the softened butter, eggs, milk, mashed bananas and vanilla extract.

ingredients for banana cake in a mixing bowl

STEP 4 Beat on the lowest speed setting until the ingredients start to combine then increase the speed until you have a smooth batter. Use a spatula to scrape the bottom and sides of the bowl to make sure everything is evenly mixed.

STEP 5 Divide the batter between the prepared cake tins and level. Bake for 25-28 minutes, or until the cake is well risen, springy to the tough and a toothpick inserted in the center comes out clean. Cool the cake in the tins for 5-10 minutes then carefully turn out onto a cooling rack.

STEP 6 Put all the frosting ingredients apart from the caramel in a mixing bowl (or the bowl of your stand mixer). Start beating together on a low speed setting then increase to medium, gradually adding the caramel. Continue to beat until the frosting holds peaks. Don’t overmix.

beating caramel mascarpone frosting in a bowl

STEP 7 Pipe or spread frosting on the cake layers and sandwich together. Cover the cake with a thin layer of frosting and smooth.

Smoothing frosting on layer cake with offset spatula

STEP 8 Drizzle caramel around the edge of the cake letting it drip down the sides. Pipe or spread any remaining frosting on top of the cake and drizzle with more caramel. Decorate with caramel fudge pieces or banana chips.

BANANA LAYER CAKE TIPS

  • Use room temperature ingredients to make the cake using the all in one method.
  • Make sure the baking powder and soda are fresh.
  • Take the mascarpone cheese out of the fridge for 5-10 minutes to warm up a little before making the frosting. Make sure the double cream (heavy cream) is COLD however. 
  • The cake layers can be prepared up to a day in advance. Wrap them well, once they have cooled down, and keep them at room temperature until ready to frost the cake.
  • If your frosting is a little slack – or if you frost the cake while still warm! – use straws to keep the layers together. Professional cake makers use plastic dowels when assembling tiered cakes – this is the same trick but on a much smaller scale.
  • The cake will keep for 2-3 days in a tall covered cake container. Store the cake in the fridge if it is really warm.
  • I used stored bought caramel sauce in this recipe (like Trader Joe’s Fleur De Sel Caramel Sauce or Carnation Dulce De Leche) but you can also make your own – take a look at my Salted Caramel Cake recipe. 
Caramel Banana Cake slice with bite taken out

My favourite banana recipes

Keto Banana Bread – Low Carb, Gluten Free

This Keto Banana Bread recipe with almond flour and coconut flour is moist, subtly sweet and incredibly delicious! Naturally gluten-free, dairy free and healthy.
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Super-Easy Banana Loaf

This foolproof banana loaf is a great way to use up those brown bananas in your fruit bowl! Incredibly easy to make, deliciously moist and so tasty.
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Banoffee Cake

This delicious Banoffee Cake is easy to make all in one bowl. A buttery soft banana sponge drenched with caramel and topped with whipped cream.
GO TO RECIPE

HAVE YOU MADE MY BANANA CAKE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

Banana Layer Cake with Caramel Frosting

Lucy Parissi | Supergolden Bakes
Banana Layer Cake with Caramel Frosting is easy to make, fluffy, soft and delicious! Three layers of moist banana cake sandwiched together with luscious caramel mascarpone frosting.
5 from 2 votes
Print Rate
Course: Dessert, Layer cake
Cuisine: American
Keyword: Banana Cake Recipe, Banana Layer Cake, Caramel Banana Layer Cake
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 10
Calories: 783kcal

Ingredients

For the Cake

  • 350 g (2 ¾ cups) flour plain/ all purpose flour
  • 330 g (1 ⅔ cups) sugar
  • 1 tbsp baking powder
  • ½ tbsp bicarbonate of soda
  • 200 g (7/8 cup) unsalted butter or margarine softened
  • 3 large eggs
  • 2 ripe bananas mashed well or liquidised
  • 2 tbsp milk
  • ½ tbsp vanilla paste or extract
  • A few drops banana extract (optional)

Caramel Mascarpone Frosting

  • 200 g (1 cup) oz icing sugar (powdered sugar)
  • 450 g (1 pound) full fat mascarpone cheese
  • 120 ml (½ cup) COLD double cream (heavy cream) more if needed
  • 3-4 tbsp caramel sauce plus extra to drizzle
  • ½ tbsp vanilla paste or extract

Decorations

  • Extra caramel sauce to drizzle
  • Caramel fudge pieces
  • Banana chips
  • Fresh sliced banana

Instructions

MAKE THE CAKE

  • Preheat the oven to 180C (350F). Mist three 20cm (8 in) cake tins with cake release or grease with softened butter and dust with flour shaking out any excess. Line the bottom of the tins with baking paper.
  • Put the flour and sugar in a large bowl. Add the baking powder, bicarbonate of soda and salt and mix together using a balloon whisk. Add the softened butter, eggs, milk, mashed bananas and vanilla extract.
  • Beat on the lowest speed setting until the ingredients start to combine then increase the speed until you have a smooth batter. Use a spatula to scrape the bottom and sides of the bowl to make sure everything is evenly mixed.
  • Divide the batter between the prepared cake tins and level. Bake for 25-28 minutes, or until the cake is well risen, springy to the tough and a skewer inserted in the center comes out clean. Cool the cake in the tins for 5-10 minutes then carefully turn out onto a cooling rack.

CARAMEL FROSTING

  • Put all the frosting ingredients apart from the caramel in a mixing bowl (or the bowl of your stand mixer). Start beating together on a low speed setting then increase to medium, gradually adding the caramel. Continue to beat until the frosting holds peaks, adding more cream gradually if the frosting is dense. Don’t overmix.

ASSEMBLE AND FROST THE CAKE

  • Pipe or spread frosting on the cake layers and sandwich together. Cover the cake with a thin layer of frosting and smooth.
    Frosting a layer cake for semi naked effect collage
  • Drizzle caramel around the edge of the cake letting it drip down the sides. Pipe or spread any remaining frosting on top of the cake and drizzle with more caramel. Decorate with caramel fudge pieces or banana chips.

Video

Notes

  • Use room temperature ingredients to make the cake using the all in one method.
  • Make sure the baking powder and soda are fresh.
  • Take the mascarpone cheese out of the fridge for 5-10 minutes to warm up a little before making the frosting. Make sure the double cream (heavy cream) is COLD however. 
  • The cake layers can be prepared up to a day in advance. Wrap them well, once they have cooled down, and keep them at room temperature until ready to frost the cake.
  • If your frosting is a little slack – or if you frost the cake while still warm! – use straws to keep the layers together. Professional cake makers use plastic dowels when assembling tiered cakes – this is the same trick but on a much smaller scale.
  • The cake will keep for 2-3 days in a covered container. Store the cake in the fridge if it is really warm.
  • I used stored bought caramel sauce in this recipe (like Trader Joe’s Fleur De Sel Caramel Sauce or Carnation Dulce De Leche) but you can also make your own – take a look at my Salted Caramel Cake recipe. 

Nutritional Info

Calories: 783kcal | Carbohydrates: 92g | Protein: 9g | Fat: 43g | Saturated Fat: 26g | Cholesterol: 154mg | Sodium: 380mg | Potassium: 284mg | Fiber: 2g | Sugar: 56g | Vitamin A: 1398IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 2mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!
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Filed Under: Cakes and Cupcakes, Sweet

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Comments

  1. Tina says

    August 7, 2017 at 2:59 am

    What size cake pans, please?

    Reply
    • Lucy Parissi says

      August 7, 2017 at 11:22 am

      3x20cm (8in) cake tins

      Reply
  2. Maryblues says

    April 11, 2015 at 11:00 pm

    Il a l'air tellement bon je vais le cuisiner. Merci

    Reply
  3. Fionnuala says

    March 24, 2015 at 8:55 am

    This look fabulous. I must try it! I love your photography. Good on you for going with patterned plates, lace and floral fabrics. It look brilliant and makes a change from a lot of food photography you see around.

    Reply
    • Lucy Parissi says

      March 24, 2015 at 9:03 am

      Thanks! I love adding texture to photographs with props… but I go through phases like most food bloggers/photographers! This cake is fabulous regardless though : )

      Reply
  4. anna @ annamayeveryday says

    March 19, 2015 at 6:31 pm

    That looks amazing, just beautiful! Look at your perfect piping too. I would love a slice of that right now!

    Reply
  5. HipFoodie Mom says

    February 14, 2015 at 1:21 pm

    oh my gawd, now THIS is a cake!!! Gorgeous gorgeous!!!

    Reply
  6. Anonymous says

    February 9, 2015 at 9:15 pm

    Are you copying Linda Lomelino??? Shame on you!!

    Reply
    • Lucy Parissi says

      February 9, 2015 at 9:16 pm

      Actually I am not. This is my own original recipe.

      Reply
  7. Gemma says

    February 4, 2015 at 11:22 pm

    I'm a bit late commenting on this recipe but better late than never. :-p
    This cake is simply mouth-watering! Can't stop staring all hypnotized at the delicious and tempting caramel sauce sliding down the sides of the gorgeous cake! <3

    xoxox

    Reply
  8. Jen Price says

    January 22, 2015 at 10:49 pm

    Oh my goodness, this cake is gorgeous. I love your photos, they always make me hungry though!

    Reply
  9. Kat BakingExplorer says

    January 22, 2015 at 10:16 pm

    Wowza! Banana cake, so one of your five a day surely?!

    Reply
  10. Thalia @ butter and brioche says

    January 22, 2015 at 8:41 pm

    Incredible Lucy! SO indulgent, decadent and I can imagine delicious too.

    Reply
    • Lucy Parissi says

      January 22, 2015 at 8:48 pm

      Thanks Thalia! It was a gooood cake : )

      Reply
  11. Jenny says

    January 22, 2015 at 2:42 pm

    oooooh that looks seriously good x

    Reply
  12. Joanne says

    January 22, 2015 at 1:21 pm

    I definitely can't go more than a few weeks without cake baking or I go a little crazy! It's just so much fun. Especially when the finished product is as gorgeous as this!

    Reply
    • Lucy Parissi says

      January 22, 2015 at 8:13 pm

      Baking is good for the soul! Just as well I have managed to resists eating (most of) the stuff I have made since January 1st

      Reply
  13. Kerry at Kerry Cooks says

    January 22, 2015 at 9:23 am

    This looks just amazing Lucy! And bananas are totally good for you!

    Reply
  14. Kate Glutenfreealchemist says

    January 21, 2015 at 10:48 pm

    Beautiful perfection! Need I say more?

    Reply
  15. Hannah Hossack-lodge says

    January 21, 2015 at 10:26 pm

    That is one delicious looking cake…I love the addition of almonds and coconut, I bet it tastes phenomenal! And your piping is awe-inspiring 🙂 I find baking very therapeutic too, I start to get a bit angsty if I haven't done any in a while…

    Reply
  16. Jennie // scarletscorchdroppers says

    January 21, 2015 at 10:18 pm

    This looks absolutely stunning! I just love the buttercream and the caramel – perfect!

    I know exactly what you mean about baking. As much as I love eating cakes (and I really, really do!), much of baking for me is the enjoyment of the actual process, and the stress relief it offers. I often bake things and give them straight away just so I can spend some time baking.

    Jennie x

    Reply
    • Lucy Parissi says

      January 22, 2015 at 9:48 am

      Yes that's where I am at… Bake, photograph and share with builders, family & neighbours. Get my baking fix without (all) the calories!

      Reply
  17. Lucy Allen says

    January 21, 2015 at 9:23 pm

    Looks magnificent!

    Reply
  18. Hayley @ Snap Happy Bakes says

    January 21, 2015 at 9:18 pm

    Thank goodness this is just a picture on a screen, otherwise my diet would be blown and the cake missing! This looks amazing!

    Reply
  19. Keep Calm and Fanny On says

    January 21, 2015 at 7:56 pm

    Stunning, stunning, stunning… I am soon hungry now…

    Reply
  20. Angela says

    January 21, 2015 at 5:45 pm

    I've just spent the last hour or so catching up on your blog and I'm in foodie heaven. Gorgeous as always!

    Reply
    • Lucy Parissi says

      January 23, 2015 at 7:22 pm

      Thanks Angela : )

      Reply

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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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